regulations at or before the close of the day on which they are condemned, or be locked in the "U. S. condemned" room.or compartment. Condemned articles shall not be allowed to accumulate unnecessarily in the condemned room or compart ment. SECTION 5. Paragraph 1. Carcasses and parts passed for sterilization shall be conspicuously marked on the surface tissues thereof by a bureau employee at the time of inspection "Passed for sterilization." All such carcasses and parts shall be sterilized in accordance with regulation 15 and until so sterilized shall remain in the custody of a bureau employee. Paragraph 2. In all cases where carcasses showing localized lesions of disease are passed for food or for sterilization the diseased parts shall be removed before the "U, S. retained" tag is taken from the carcass, and such parts shall be condemned. Regulation 15. Rendering Carcasses and Parts into Lard and Tallow, and Other Sterilization SECTION 1. Carcasses and parts passed for sterilization may be rendered into lard or tallow provided that such rendering is done in the following manner: The lower opening of the tank shall first be securely sealed by a bureau employee, then the carcasses or parts shall be placed in the tank in his presence, after which the upper opening shall be securely sealed by such employee, who shall then see that a sufficient force of steam is turned into the tank. Such carcasses and parts shall be cooked at a temperature not lower than 220° F. for a time sufficient to render them effectually into lard or tallow. SECTION 2. Establishments not equipped with steaming tanks for rendering carcasses and parts into lard or tallow as provided in section 1 of this regulation may render such carcasses or parts in open kettles under the direct supervision of a bureau employee. Such rendering shall be done at a temper ature and for a time sufficient to render the carcasses and parts effectually into lard or tallow, and shall be done only during regular hours of work. SECTION 3. Paragraph 1. Carcasses and parts passed for sterilization and which are not rendered into lard or tallow may be utilized for food purposes provided they are first sterilized by methods, and handled and marked in a manner approved by the chief of bureau. Paragraph 2. Any carcasses or parts prepared in compliance with paragraph 1 of this section may be canned if the container be plainly and conspicuously marked so as to show that the product is second grade, class, or quality and has been sterilized. APPENDIX E TABLE OF 100-CALORIE PORTIONS EXPLANATION OF TABLE. The first column of figures in the table gives the number of 100-Calorie portions in one pound of the food as purchased. The next four columns show the weight of food which yields 100 Calories, i.e. the weight of the 100Calorie portion, both in ounces and in grams, and both for the material as purchased and for the edible portion. Next follow columns showing the amounts of protein (in Calories and in grams) and the amounts of calcium, calculated as CaO, phosphorus, calculated as P2O5, and iron, calculated as Fe, in the 100Calorie portion. Finally there is given the balance of acidforming and base-forming elements contained in the 100-Calorie portion, expressed as excess of acid or of base and stated in terms of the units explained on pages 352 and 353. It is estimated that meats contain 0.00075 gram of CaO, 0.023 gram P2O5, 0.00015 gram Fe, and yield 0.5 unit of excess acid for every gram of protein; and that fish contain 0.0015 gram CaO, 0.025 gram P2O5, 0.00004 gram Fe, and yield 0.5 unit of excess acid for every gram of protein. These estimates have been used in calculating the figures given for the different cuts of meat and for the different kinds of fish. |